Fresh Salsa
I can’t believe I haven’t posted this recipe–it’s our FAVORITE!!! Seriously, I could drink it. When you start eating it, and can’t stop, you’re going to think that someone slipped in a narcotic–it’s so addictive. I got this recipe from my sister, and tweaked it just a little.
Chop to desired consistency (in a food processor or blender) and put in a bowl:
- 1 Jalapeno pepper (remove seeds and chop very fine–add one or two tomatoes to help give it enough liquid to puree)
- 2 Anaheim or mild peppers
- 2 Bell Peppers
- 3 pounds (about 13 medium) Tomatoes–leave skins on! (if your tomatoes are very juicy, you may want to drain them first)
- 1 Onion
- 2 cloves Garlic (pressed)
- 2 TBS Cilantro
Add spices and seasonings:
- 1/3 C Vinegar
- 2 tsp Salt
- 2 tsp Chili powder
- 1/2 tsp Oregano
Combine and enjoy right away with chips, sour cream, and guacamole!
Happy gardening!
That looks amazing! I’m just getting started right now, but I definitely want to try this recipe. My kids are huge salsa eaters.
Is the measurement that you have for Oregano using dried or fresh Oregano? I’m growing some Oregano and would love to use it in this recipe. Do you know how much I’d need? Thanks a bunch!
I have never made salsa before and this recipe sounds really good. Can this salsa recipe be canned for longer shelf life?
Thanks!
I tried your salsa today. It is really tasty!! Thanks for sharing!
this sounds awesome! i’m very picky about my salsas… 🙂 i like a chunkier salsa with corn and black beans. i definitely have to give this a try and see how some additions work.
Emily,
Tried your salsa recipe tonight with our SFG tomatoes that were about to go bad. Used our onions too… My family loved it. And, I loved not having to take the skins off. Thanks so much!